Supper Club No. 12 - Korean Beef Bowl

Switch out carb-heavy rice for some tasty zoodles (zucchini noodles) to elevate this recipe! 
Photo Credit: Spices in My DNA


  • Marinade -
  • 1 tsp finely grated ginger
  • 2 tbsp coconut amino
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • ½ tsp pepper flakes
  • 1 lbs flank steak
  • Noodle Bowl -
  • 4 large Zucchinis
  • 1 tsp sea salt
  • 1 ½ tsp sesame oil, divided in half
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic
  • 1 tsp grated ginger
  • 1 tbsp honey
  • 1 table apple cider vinegar
  • ¼ cup coconut aminos
  • 1 tsp red pepper flakes
  • 1 cup shiitake mushrooms, stems removed and cut in half
  • 3 cups baby spinach
  • 1 cup shredded carrots


  • Prepare the marinade. Combine all the marinade ingredients, except the stake, in a bowl. Place the steak in the marinade and refrigerate for 6 hours (not to exceed 24 hours)
  • Peel zucchini and use a spiral slicer or julienne peeler to create long noodles, discarding the seed portion. Lay noodles on a tray lined with paper towels and sprinkle with ½ teaspoon of salt to “sweat” out excess liquid. Set aside.
  • Add sesame oil to a deep saute pan and place pan over high heat. Pat dry flank steak. Add beef to the pan and cook until browned, about 5 mins. Remove from pan and set aside.
  • Lower the heat to medium. Add remaining sesame oil to the pan. Add in onions, garlic and ginger stirring frequently. Add honey, apple cider vinegar, coconut aminos, red pepper flakes and remaining salt. Bring to a boil. Reduce heat to a simmer and add mushrooms, spinach and carrots. Cook until vegetables are soft, about 5 minutes. Add in Zucchini noodles and cook until soft, about 5 minutes. Add steak and serve.

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